Abstract
Summary Changes have been studied in the tissue level of starch and sugars, and the activity of amylase and starch phosphorylase in corms of saffron crocus (Crocus sativus L.) during their development. As sprouting progresses, starch content decreases and total sugars increase steadily. During dormancy, tissue concentration of soluble protein does not change appreciably but increases steadily as growth and development proceed in the buds. Protein related specific activity of amylase increases steadily as sprouting progresses. However, the electrophoretic pattern of amylases changes only after leaf and floral primordia have been initiated. The specific activity of soluble starch phosphorylase does not change markedly during the period of development between May and October, but that of granule-bound enzyme decreases progressively during the same period.
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